GRILLED MEXICAN SALAD

Ingredients

For the Grilled Salad:
• San Miguel nut & spice mix
• 3-4 ears of corn
• 2 Mexican white onions
• 4 red bell peppers (or if you can find them, miniature peppers 12-20 depending upon size)
• olive oil
• 4 fresh jalapeño peppers
• 1 bag arugula greens
• 4 red radishes
• 1 can black beans, rinsed
• chipotle vinaigrette dressing
For the Dressing:
• yields about 1/4 cup
• San Miguel nut & spice mix
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon San Miguel nut & spice mix
• pinch of salt
• pinch of ground chipotle

Instructions

1. Mix all of the ingredients for the chipotle dressing and set aside. Depending upon how spicy you desire the dressing, add more chipotle until you reach the preferred heat level. Add pinches and taste as you go.
2. Slice the onions, drizzle them with a bit of olive oil, salt lightly and set aside in a bowl. Slice the bell pepper into large pieces, lightly oil and salt. If you have miniature peppers, use them whole. Clean the husks off the corn and drizzle with olive oil. Rub the ears with your hands to make certain the oil is spread over all of the kernels. Sprinkle with salt and set aside. Slice the jalapeños in half and lightly toss with a drizzle of oil and a sprinkle of salt. Slice the radishes very thin; I like to use a mandoline to get an even and very thin slice. Rinse the black beans and set these aside.
3. Place the corn cobs, bell peppers, jalapeños and onion on a hot & well oiled grill. All of this can also be roasted in a hot 450° oven. I prefer to roast the onions if you don't have a vegetable basket for the grill. After you get a good grill with char marks, remove and let the vegetables cool.
4. Toss the arugula in a bit of the chipotle dressing and place it on 4 large dinner plates. Take the grilled vegetables and lay them over the arugula arranging them into segmented areas. Add the beans and the sliced radishes. Drizzle the entire salad with chipotle dressing and sprinkle all over with a generous amount of San Miguel nut & spice mix.